🎥 Gratin de fenouil au chèvre – Fondant, parfumé et ultra gourmand

Ingredients

• 4 pieces Fennel Bulbs (about 1 kg total, trimmed and thinly sliced)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• to taste Salt (sea or kosher salt)
• 200 ml Fresh Cream (full‑fat; can use light cream for a lower‑fat version)
• 1 clove Garlic Clove (halved for rubbing the dish and minced for the mixture)
• 30 g Emmental Cheese (grated)
• 200 g Goat Cheese Log (cut into 1.5 cm thick slices)
• 1 tablespoon Honey (drizzled on top before baking)
• 1 tablespoon Herbes de Provence (dried blend)
• to taste Black Pepper (freshly ground)

Instructions

1. Trim and Slice Fennel

   Remove the leafy tops and any tough stems from the fennel bulbs, cut each bulb lengthwise, then thinly slice the halves.

   Time: PT10M

2. Heat Oil

   Place the sauté pan over medium heat and add the olive oil. Heat until the oil shimmers.

   Time: PT2M

3. Sauté Fennel

   Add the sliced fennel to the pan, season with a pinch of salt, and cook, stirring occasionally, for about 10 minutes.

   Time: PT10M

4. Finish Cooking Fennel

   Add a splash of water (about 2‑3 tablespoons) to keep the fennel from burning, then continue cooking for another 15 minutes until the pieces are tender but still retain a slight crunch.

   Time: PT15M

5. Preheat Oven

   While the fennel finishes cooking, preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

6. Prepare Baking Dish

   Take the halved garlic clove and rub the inside of the gratin dish all over to impart flavor.

   Time: PT2M

7. Combine Fennel with Cream and Garlic

   Transfer the cooked fennel to the prepared dish, pour the fresh cream over it, add the minced garlic, and gently stir to coat everything evenly.

   Time: PT3M

8. Add Cheese and Season

   Sprinkle the grated Emmental over the surface and finish with a few turns of freshly ground black pepper.

   Time: PT2M

9. Top with Goat Cheese, Honey, and Herbs

   Arrange the 1.5 cm thick goat‑cheese slices on top, drizzle the tablespoon of honey over them, and sprinkle the Herbes de Provence evenly.

   Time: PT5M

10. Bake the Gratin

    Place the dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted, golden, and the honey has caramelized.

    Time: PT20M

    Temperature: 180°C

11. Rest and Serve

    Remove the gratin from the oven and let it rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

10 g

Carbohydrates

22 g

Fat

56 g

Fiber

8 g